Directions:
- Dip peaches in boiling water for 1/2 to 1 minute. Peel. Put peaches and stones into large pot. Grind orange peel and pulp and lemon. Add to pot.
- Stir in salt. Measure bulk of fruit and add equal amount of sugar.
- Boil for 1 hour. Stir occasioanlly. Discard stones. Mixture will be soft but not too runny.
- Add cherries just before filling jars.
- Fill hot sterilzed half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.53 Kcal (823 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 117.63mg | 5% | |
| Potassium | 691.17mg | 15% | |
| Total Carbs | 50.29g | 17% | |
| Sugars | 42.07g | 168% | |
| Dietary Fiber | 8.22g | 33% | |
| Protein | 3.6g | 7% | |
| Vitamin C | 25.2mg | 42% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 49.84 Kcal (209 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 29.83mg | 5% | |
| Potassium | 175.28mg | 15% | |
| Total Carbs | 12.75g | 17% | |
| Sugars | 10.67g | 168% | |
| Dietary Fiber | 2.08g | 33% | |
| Protein | 0.91g | 7% | |
| Vitamin C | 6.4mg | 42% | |
| Calcium | 10.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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